Cheesy spinach and ricotta cannelloni

In a world filled with delicious, flavourful Italian dishes, it can be easy to overlook cannelloni, but once you sink your teeth into this three cheese masterpiece, you won’t forget about it any time soon!

With a straightforward method, a super-quick prep and cooking time, and of course a generous amount of cheese, spinach and sauce, guests of all kinds will instantly fall in love when they try this crowd-pleasing dish. Serve it up on its own or even try using it as a side dish alongside a hearty piece of meat. Yum!

Ingredients

• 1 cup (250ml) tomato passata
• 600g ricotta
• 250g frozen chopped spinach, thawed
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped basil
• 1/4 cup (20g) grated parmesan
• Salt and cracked black pepper
• 6 fresh lasagne sheets
• 3/4 cup tomato passata, extra
• 1 cup grated low fat mozzarella
• 1/3 cup (25g) grated parmesan, extra

Method

1. Preheat oven to 190C. Lightly grease 20cm x 28cm x 4cm-high ovenproof dish. Pour tomato passatta in dish and spread over base to cover completely.
2. Combine ricotta, spinach, parsley, basil, parmesan, salt and pepper in a large bowl. Mix well.
3. Cut each lasagne sheet into 14cm x 16cm pieces. Spoon 1/3 cup of ricotta mixture along length of each lasagne sheet. Carefully roll up to form a tube. Continue until all of the mixture is used (should be about 8 tubes).
4. Lay tubes side by side in prepared dish. Spoon extra tomato passatta over the top to coat. Sprinkle with mozzarella and parmesan. Bake for 25 minutes or until golden. Serve.